Name: Easy Classic Chicken Noodle Soup with Garden Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Comfort
Ingredients: 4 chicken thighs, skin removed (bone-in or boneless); 8 cups low-sodium chicken broth; 6 cups water; 1 Tbsp sea salt (plus more to taste); 2 Tbsp olive oil; 1 medium onion, finely chopped; 2 celery stalks, finely chopped; 2 carrots, sliced into thin rings; 6 oz rotini pasta (or egg noodles; cook separately if storing); 3 Tbsp fresh or frozen dill; 1 garlic clove, freshly pressed; 1 tsp Mrs. Dash or other salt-free seasoning blend; Optional: frozen peas or spinach, lemon juice, grated Parmesan

Description

There’s nothing quite like a steaming bowl of Easy Classic Chicken Noodle Soup with Garden Veggies — a wholesome, 30-minute recipe with tender shredded chicken, firm rotini (or egg) noodles, and a colorful mix of carrots, celery, and onion simmered in rich chicken broth. A finish of fresh dill and pressed garlic in the last two minutes brightens the whole pot.

Ingredients

4 chicken thighs, skin removed (bone-in or boneless)
8 cups low-sodium chicken broth
6 cups water
1 Tbsp sea salt (plus more to taste)
2 Tbsp olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, sliced into thin rings
6 oz rotini pasta (or egg noodles; cook separately if storing)
3 Tbsp fresh or frozen dill
1 garlic clove, freshly pressed
1 tsp Mrs. Dash or other salt-free seasoning blend
Optional: frozen peas or spinach, lemon juice, grated Parmesan

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Instructions

In a large pot, combine chicken broth, water, and 1 Tbsp sea salt. Bring to a boil, then add the chicken thighs. Reduce heat slightly and simmer uncovered for 20 minutes, skimming any foam from the surface.
While the chicken cooks, heat 2 Tbsp olive oil in a skillet over medium-high heat. Add chopped onion and celery and sauté 4–5 minutes until softened and lightly golden. Transfer the vegetables to the soup pot.
Add sliced carrots and rotini pasta to the pot; simmer for about 15 minutes or until noodles are al dente. (If you prefer to avoid soggy noodles for leftovers, cook pasta separately and add just before serving.)
Remove the chicken thighs, shred the meat with forks, and discard bones and excess fat. Return shredded chicken to the pot.
In the final 2 minutes of cooking, stir in freshly pressed garlic, fresh or frozen dill, and 1 tsp Mrs. Dash. Taste and adjust salt. Turn off heat and let the soup rest 2–3 minutes before serving.
Ladle into bowls and serve with optional lemon juice, a sprinkle of Parmesan, or a handful of green peas or spinach stirred in at the end.

Notes

Use low-sodium broth and adjust salt at the end. For leftovers, store broth and noodles separately to keep noodles from getting mushy. Substitute rotini with certified gluten-free pasta and cook it separately for a GF version. Frozen dill works well—add directly from the freezer. Skim foam while boiling for a clearer broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Comfort